If you like chocolate, this brownie pecan pie is just for you. It's like a rich fudgy brownie combined with a decadent pecan pie. With a deep chocolate filling, crisp chopped nuts, and a soft flaky crust, this gluten-free pecan pie will be the hit of any party!
Dark Chocolate Sea Salt Brownie Pecan Pie
This is possibly my favorite pie ever - bold statement, I know. But as a chocoholic, this gluten-free brownie pie is for sure my kinda pie. I mean I love brownies...like LOVE brownies. Being knee deep in pie season I thought, why not combine the two and make a pecan brownie pie?? Yes, it is as delicious as it sounds.
Think fudgy and rich dark chocolate brownie with freshly chopped pecans scattered throughout all inside a crispy gluten-free pie crust. Sprinkle a little sea salt over top followed by a scoop of ice cream and you have an epic gluten-free brownie pecan pie.
What you need to make a gluten-free brownie pie
- Gluten-free pie crust - much easier to make than you think. I have a very detailed post here that shows you just how to make one!
- Dark chocolate - the base of the brownie filling. This is my favorite baking chocolate - it's paleo-friendly and vegan too.
- Coconut oil - this is what gives the brownie filling that unbelievable fudgy texture. Make sure your coconut oil is melted and cooled.
- Eggs - make sure to use room temperature eggs for this recipe.
- Coconut sugar - used to sweeten the brownie filling
- Vanilla - although this is a chocolate recipe, a little vanilla elevates the chocolate flavor
- Almond flour - this ensures the filling has a cake-like structure.
- Cacao powder - to provide a super deep chocolate flavor.
- Pecans - like little hidden gems inside the pie!
- Sea salt - this is sprinkled on top to give the pie a little sea salt flavor to the dark chocolate
How to make this chocolate pie
This is one of the easiest homemade pies to make. So easy that there should be no excuse as to why it isn't on your holiday dessert table! Kidding (maybe)! So let's get to it - here's how to make this truly decadent paleo brownie pecan pie:
- First, prepare the pie crust. This recipe calls for this homemade gluten-free pie crust. However, if you have your own, feel free to use that as well!
- Next, make the brownie filling by first melting the dark chocolate and coconut oil until smooth. I prefer to do this using a make-shift double-boiler. Simply place the chocolate and coconut oil in a skillet over a small pot of simmering water. The steam from the simmering water will effortlessly melt the chocolate! Once melted, remove from heat and allow the chocolate to cool.
- While the chocolate is cooling, beat the eggs and coconut sugar in a stand-mixer or large bowl. Keep mixing until the mixture has a creamy texture and has almost doubled in size.
- Add the melted chocolate to the bowl and mix to incorporate. Slowly add the almond flour and cacao powder and stir until no flour clumps remain.
- Fold in the chopped pecans and sea salt. Pour the batter into the prepared pie crust and bake!
- To top, sprinkle some sea salt flakes and a scoop of ice cream and enjoy!
Brownie Pie Tips and Tricks
- Don't forget to poke a few holes in the bottom of your pie crust with a fork. This allows any air bubbles to escape in the oven. Without the holes, pockets of air could form and create cracks in your crust.
- Use high-quality chocolate. Because this is a very chocolaty pie, high-quality chocolate is a must! This brand is one of my favorites.
- Instead of using a toothpick to test if the brownie filling is done, simply press down gently in the middle to check if it's done. If the center is semi-firm (it doesn't sink down like there is still batter beneath it) then it is done. Because the filling is gooey and fudgy, a toothpick is going to come out with some chocolate on it regardless of whether or not it's done. And keep in mind that the pie does continue to bake a bit once it's out of the oven.
- This pie actually stores quite well and can be made ahead of time. Simply bake the pie as directed and allow it to cool completely before wrapping it in saran wrap or storing in an airtight container. It will keep for 3 - 5 days out on the counter.
- Let the pie cool before slicing it. Because the filling has some serious fudgy factor, it needs to cool down in order to set. I recommend letting it cool for at least an hour before cutting it,